Riesling is a grape variety famous for its complexity and sugar-acidity balance. It is grown all over the world, although it is originally from Germany. A late ripening Rhenish variety, Riesling has adapted well to Alsace - where it covers 20% of the wine-growing area - as well as to Germany and Austria. In fact, it is best suited to these northern regions, particularly on acidic, granite, gravel, sandstone and even marl soils.

Vinified on its own, its varietal expression is clearly identifiable: on the nose, fruity notes, less exuberant or exotic than those of Gewurztraminer, reminiscent of peaches and citrus fruits (pink grapefruit and lemon, particularly on chalky terroirs), as well as floral notes (lime blossom or verbena). The minerality is followed by notes of hydrocarbons, which are more pronounced in older Rieslings and Rieslings from limestone or schist soils. As it ages, the wine loses some of these fresh scents and evolves towards minerality with a sweeter touch; very old Rieslings evoke undergrowth, spices and exotic fruit, accentuating this smoky touch. On the palate, dry Rieslings are lively, with good acidity that is never aggressive. On great terroirs, they develop power and persistence.